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Marshmallow Grasshopper Pie

 Marshmallow Grasshopper Pie
After a hearty meal, this light, refreshing pie hits the spot. Chocolate and mint are definitely meant for each other. I make this festive treat at Christmas and whenever my son comes to visit. He loves it with sweet cherries on top.
6-8 ServingsPrep: 45 min. + chilling


  • 2/3 cup semisweet chocolate chips
  • 2 tablespoons heavy whipping cream
  • 2 teaspoons shortening
  • 1 cup finely chopped walnuts
  • 35 large marshmallows
  • 1/4 cup milk
  • 1/4 teaspoon salt
  • 3 tablespoons green creme de menthe
  • 3 tablespoons clear creme de cacao
  • 1-1/2 cups heavy whipping cream, whipped
  • Chocolate curls, optional


  • Line a 9-in. pie plate with foil; set aside. In a large heavy
  • saucepan, combine the chocolate chips, cream and shortening; cook
  • over low heat until chips are melted. Stir in walnuts. Pour into
  • prepared pie plate; spread evenly over bottom and sides of plate.
  • Refrigerate for 1 hour or until set.
  • In a large heavy saucepan, combine the marshmallows, milk and salt;
  • cook over low heat until marshmallows are melted, stirring
  • occasionally. Remove from the heat; stir in creme de menthe and
  • creme de cacao. Refrigerate for 1 hour or until slightly thickened.
  • Carefully remove foil from chocolate crust and return crust to pie

2 of 2

Marshmallow Grasshopper Pie (continued)

Directions (continued)

  • plate. Fold whipped cream into filling; pour into crust. Refrigerate
  • overnight. Garnish with chocolate curls if desired. Yield: 6-8
  • servings.
Nutritional Facts: 1 serving (1 slice) equals 413 calories, 24 g fat (9 g saturated fat), 37 mg cholesterol, 105 mg sodium, 43 g carbohydrate, 2 g fiber, 6 g protein.